Jn Bánh Xèo – Vietnamese Sizzling Shrimp & Pork Crepes

What’s good on a rainy day to chase away those gloomy clouds? Vietnamese yellow sizzling sunshine yellow crepes – Banh Xeo. Here’s my updated version all made from scratch. There are so many ways to eat this, roll them in rice wrappers, or just in lettuce leaf with herbs and mints. But, my favorite? Simply tossed in a bowl with all the fixings. Yasss… the lazy way. How do you crepes?

List of Ingredients:
Pre-cooked shrimp
Boiled and Thinly Sliced Pork Tenderloin (or Pork Belly)
1 Large onion bulb thinly sliced

2 Cups of Rice Flour
2 Tbsps of Corn Starch
1/4 Cup Tapioca Flour
2 tsps Turmeric Powder
½ tsp Salt
3 Tbsps Canola Oil.
1- 400ml can of Coconut Cream
1- 12 oz bottle of beer

½ Cup chopped green onions
Nuoc Mam Cham – our pre-mixed diluted Fish sauce
Combine the following and stir until completely dissolved:
• 1/2 Cup water
• 2 Tbsps Fish Sauce (3 Crabs brand – other brand adjust to your taste)
• 3 Tbsps Sugar
• 1 Tbsp Vinegar
• ¼ tsp salt
• Thai chili for a kick


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